Final answer:
The word equation for anaerobic respiration in plant and yeast cells is "glucose → ethanol + carbon dioxide + energy," which describes the process of fermentation. This anaerobic pathway allows cells to produce ATP through glycolysis without oxygen and is important in various food and beverage production.
Step-by-step explanation:
Anaerobic Respiration in Plants and Yeast
The word equation for anaerobic respiration in plant and yeast cells is: glucose → ethanol + carbon dioxide + energy. This process is known as fermentation. During fermentation, glucose is broken down into ethanol (also known as ethyl alcohol) and carbon dioxide. This conversion happens in the absence of oxygen and is a way for cells to continue producing ATP through glycolysis. While fermentation is less efficient than aerobic respiration, yielding only 2 ATP molecules per glucose molecule, it is vital for the survival of plant and yeast cells when oxygen is scarce.
Fermentation is not only biologically significant but also has practical applications in the production of various food products such as yogurt, and alcoholic beverages like wine and beer. In making wine, yeast use the sugars from grapes to produce alcohol through this very process. Fermentation allows the continuation of energy production in the absence of oxygen, thereby enabling certain organisms to survive and function without aerobic respiration.